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Triple A Salad - Asparagus and Apples

Asparagus, Avocado, and Apple Salad

I'd been putting off clearing out a cupboard in my house for quite some time. We had the cupboard doors replaced so I was forced finally to do it. What a wonderful trip down memory lane! Under old photographs, in-between books, wrapped in a tablecloth, I found a collection of recipes. Paging through it I found this recipe, which I immediately remembered and in fact regretted that I hadn't made in twenty-odd years. After all these years, I wouldn't want to regret not sharing it with you.

  • ServingsServings


  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1 small purple onion, peeled and sliced (This gives the salad dressing a lovely pink tinge)
  • 1/2 tsp dry mustard powder
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 2 large apples (I use Pink Lady)
  • 8 0z fresh asparagus, cut into 1 inch slices
  • 14 0z baby spinach (any other spinach is too bitter)
  • 2 avocado pears, peeled and sliced
  • 1/2 cup dried cranberries


1.  Combine the honey, vinegar, onion, mustard, salt and oil in a glass bowl.

2.  Blend with a hand blender or in a food processor for about 2 minutes until well combined.

3.  Check for sweetness - you may prefer to add a little more honey.

4.  Chop up the apples (skin on) and immediately place them into the honey dressing to prevent them from going brown.

5.  Place the cut asparagus in a separate bowl and cover with boiling water.  Count to 10 and then discard the boiling water and immediately fill

     the bowl with ice-cold water.  Wait 10 seconds and discard that too.

6.  Place the spinach on a platter, followed by a layer of asparagus, half the apples in honey dressing, all the avocado and the other half of the

     apples.  Finally, top with the cranberries.